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    Bubble & Squeak Corned Brisket


    Bubble & Squeak is a traditional British dish made from Sundays roast dinner leftovers. Potatoes and cabbage are combined with leftover roasted meat and fried up into a big pancake. Listen to it bubble and squeak as it cooks.
    Parsley Mustard Sauce is the perfect compliment.


    • 1 small green cabbage (1 lb), shredded
    • 3 Tbsp butter
    • 1 c chopped onion
    • 2 c mashed potatoes
    • Salt & freshly-ground black pepper, to taste
    • 1 lb thinly-sliced Nations Best® cooked First Cut Corned Beef Brisket
    • Parsley Mustard Sauce
    • 2 Tbsp butter
    • 2 Tbsp chopped onion
    • 2 Tbsp all-purpose flour
    • 1 c beef broth
    • 1 Tbsp each cider vinegar and Dijon mustard
    • 1/2 tsp drained prepared Horseradish
    • Salt & freshly-ground black pepper, to taste
    • 2 Tbsp chopped fresh parsley


    1. Cook the cabbage in boiling salted water to soften, 5 minutes. Drain very well.
    2. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, 10 minutes. Stir in the cabbage, mashed potatoes, salt and pepper.
    3. Use a spatula to form the mixture into a cake. Arrange the brisket slices over the top and press them in slightly with the back of the spatula. Cook, covered, over medium-low heat, 15 minutes. Remove cover. Cook until bottom is nicely browned, 10-15 minutes more.
    4. Meanwhile, prepare the sauce. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring, until wilted, 5 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the broth and whisk until smooth. Stir in vinegar, mustard, and horseradish. Simmer, stirring often, until thickened, about 10 minutes. Remove from the heat and stir in the parsley.
    5. Carefully invert the Bubble & Squeak onto a serving plate. Cut into wedges and serve with the Parsley Mustard Sauce.